Effect of Winter-Seeding Cultivation on the Processing Quality of Winter Wheat

Abstract

The processing qualities (amylogram, milling, 60% extraction flour, bread-making and noodle-making characteristics) of winter wheat seeded from mid-December to late December -- winter-seeding cultivation (W.S.) -- were compared with those of winter wheat seeded in early October -- standard autumn-seeding cultivation (S.A.S.). The appearance quality of the grain and maximum viscosity on the amylogram in W.S. were nearly the same as those in S.A.S.. The winter wheat in W.S. matured 3—5 days later than that in S.A.S., but can be harvested in early July before the rainy season. Thus, the harmful effect of much rain on grain quality due to the delay of maturity was avoided by W.S. In W.S., the thousand grain weight was lighter, but the bulk density was the same or higher, and the milling quality, flour color and farinogram characteristics were nearly the same as in S.A.S.. In W.S., the ash content of the grain was lower, and the protein content of the grain was the same or higher than those in S.A.S.. No significant difference was observed between W.S. and S.A.S. in the bread-making and noodle-making characteristics, but in cultivar “Yukichikara”, the bread volume and total overall characteristics in W.S. were higher than those in S.A.S.. We considered that the protein content of the grain in W.S. was increased by the amount of fertilizer, which was larger in W.S. than in S.A.S., resulting in a higher bread-making quality. Although the growing phase in W.S. was different from that in S.A.S., the appearance quality of the grain and the processing quality in W.S. were the same or better than those in S.A.S..